Szechwan Shrimp with Grilled Mango Chutneyfrom Andrew Scholl and David Joachim's Mastering the Grill
Ingredients:Oil for coating grill screen
1 pound extra-large (26-30 Count) shrimp, shelled and cleaned
2 teaspoons toasted sesame oil
1 teaspoon Sesame Szechwan Salt
1 Cup Grilled Mango Chutney
Prep: 5 minutes (plus 5 minutes for Szechwan salt and chutney)
Grill Tools and EquipmentClean Grill screen
Gas:Direct heat, medium-high (425°F to 450°F) Clean, oiled grate
Charcoal:Direct heat, light ash 12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:Direct heat, light ash. 12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire
This and many other wonderful
recipes may be found in
Andrew Scholl and David Joachim's
Mastering the Grill
from Chronicle Books
1. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.
2. Toss the shrimp with the sesame oil in a bowl until coated. Spread the shrimp out on a sheet of foil and season with the Szechwan salt.
3. Grill the shrimp on the oiled screen, with the grill covered, 1 to 2 minutes per side, until firm and slightly browned.
4. Serve with the Grilled Mango chutney as a dip.
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